The naturally sweet, mild flavor of this coconut nectar is an ideal sweetener for use on pancakes, over cereal, in tea and all your favorite dessert recipes. The flavor is not coconutty; rather it is more like a blend of many liquid sweeteners; honey, yacon syrup, maple syrup, agave nectar and molasses.

When the coconut tree is tapped, it produces a nutrient rich 'sap; that exudes fromthe coconut blossoms. This sap is very low glycemic with a glycemic index of about 35. Since each batch is dependent on many factors such as the weather and season, batches vary in GI by +/- 5 points.

The sap is an abundant source of minerals, 17 amino acids, Vitamin C, broad-spectrum B vitamins and it has a neutral pH.

Small batches ensure that this pure, low glycemic nectar, made from this natural sap, is a raw, enzymatically alive product, minimally evaporated at low temperatures (only to remove excess moisture and allow sap to thicken), never exceeding an average summer day in the tropics.

It all began in the Spring of 2008, with an overwhelming desire to create a low glycemic, gluten-free snack line that was truly safe for diabetics, using the purest, most organic, least processed ingredients we could find. Coconut sugar is made by collecting the "sap" from coconut tree blossoms. There are specific species of coconut trees that can be "tapped" (much like maple trees are tapped in the maple syrup making process). Bamboo containers are used to collect the sap of the coconut trees right at the blossoms. When the coconut trees are tapped, they produce a continuously flowing "inflorescence" (juice or sap) that exudes from the coconut blossoms. This naturally sweet sap is very low glycemic (GI of 35), raw and enzymatically alive, an abundant source of 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. It is then minimally evaporated at low temperatures (only to remove excess moisture), never exceeding an average summer day in the tropics. The end result is a syrup-like product known as coconut "toddy", which is then further evaporated into crystal form to produce the coconut sugar.

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